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Peach Shortcake

A yummy new take on this summer picnic classic.

Per serving: Calories 277, Fat 4g, Saturated fat 2g, Cholesterol 1mg, Sodium 472mg, Carbohydrate 56g, Fiber 2g, Protein 4g, Calcium 74mg
Yield: Serves 8


  • 2 cups reduced-fat buttermilk baking mix
  • 1/2 cup granulated sugar, divided
  • 2 tsp. grated orange zest
  • 2/3 cup low-fat 1% milk
  • 6 peaches, sliced
  • 1 cup raspberries
  • 2 Tbs. orange juice
  • 2 Tbs. strawberry preserves
  • 1 cup thawed frozen light nondairy whipped topping


  1. Preheat oven to 425 degrees F
  2. Spray a 9-inch round cake pan with nonstick cooking spray
  3. In a large bowl, combine the baking mix, 3 Tbs. of the sugar and the orange zest
  4. Add the milk and stir with a fork until a soft dough forms
  5. Transfer to the pan and press flat with floured fingers
  6. Sprinkle with 1 Tbs. of the sugar
  7. Bake until a wooden pick inserted in the center comes out clean, about 15 minutes
  8. Cool in the pan on a rack for 5 minutes
  9. Remove from the pan and cool completely, top-side up
  10. In a large bowl, combine the peaches, raspberries, orange juice, preserves and the remaining 1/4 cup of the sugar
  11. Let stand 30 minutes
  12. With a serrated knife, split the shortcake in half horizontally
  13. Place the bottom, cut-side up, on a serving plate and spread with the whipped topping
  14. Top with two-thirds of the fruit mixture
  15. Place the top of the cake, cut-side down, on the fruit
  16. Cut into wedges to serve spooning on the remaining fruit

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